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Mango Upside-Down Cake

Mango Upside-Down Cake
Makes:
10
Prep Time:
20
minutes
Total Time:
115
minutes
based on
7 reviews
Mango Upside-Down Cake will become a new family favorite after they taste the delicious flavors in this beautiful cake. Serve this at family gatherings or special occasions.

Ingredients:

  • TOPPING
  • 1/3 cup butter
  • 2/3 cup packed light brown sugar
  • 2 cups sliced mangoes, (fresh or frozen and thawed)
  • CAKE
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup mango nectar

Directions:

PREHEAT oven to 350° F.

FOR TOPPING:
GREASE
9-inch-round cake pan.

MELT butter in small saucepan over medium-high heat. Add brown sugar; stir until incorporated. Pour mixture over bottom of prepared pan. Top evenly with mangoes.

FOR CAKE:
COMBINE
flour, baking powder and salt in medium bowl. Separate yolks and whites from two of the eggs. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks. Beat in vanilla extract. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.

BEAT egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.

BAKE for 60 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.


Reviews:

Review This Recipe
  •  Star(s)

    Very good and tasty

    Estera John from Hampton, GA

    I had bought some nectarines, so I want it to make an upside down cake, and I knew just the webside where to go. When I found the mango upside down cake and looked at the ingredients, I so that it was fast and easy to make. The only thing I used the nectarines and i used applesauce instead of nectar. My family just loved it. Will definitely make it again, maybe try other ingredients (peaches, pears, etc.). Thanks again for a wonderful recipe.

  •  Star(s)

    Mango Upside-Down Cake

    Ruth Minsk-Whitehead from OCALA, FL

    A very different twist on the traditional up-side-down cake. I love mangoes and I loved this cake.

  •  Star(s)

    mango upside down cake

    Helen Johnson from Naples, FL

    Living in south west Florida gives me plenty of opportunity to try new recipes for fresh mango's and this is one of the best! No longer is pineapple upside down cake my favorite dessert dish to take to functions. This is it!

  •  Star(s)

    Mango delight

    Annette Witherspoon from GEORGETOWN, TX

    This was so refreshing, different & good. Will make this again. Not your every day run-of-the-mill- dish.

  •  Star(s)

    Loved it

    Cindy Wilkerson from Union City, CA

    Very good, would make this one again. It's a keeper in my recipe folder.

  •  Star(s)

    Mango Upside-Down Cake

    Gracie Gonzalez from SAN ANTONIO, TX

    I love mangos. What I did was puree a couple of mangos and used instead of the juice to give more mango flavor. It came out great.

  •  Star(s)

    Almost perfect

    Jessica Bockman from Clovis, CA

    This was a great cake, but I'm not a big fan of Mangos, so instead I used strawberries AND Mangos...it was a good twist. I have also made this as the recipe says, but I liked it with the strawberries better

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Mango Upside-Down Cake

    Ingredients

    • TOPPING
    • 1/3 cup butter
    • 2/3 cup packed light brown sugar
    • 2 cups sliced mangoes, (fresh or frozen and thawed)
    • CAKE
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup (1 stick) butter, softened
    • 1 teaspoon vanilla extract
    • 1/2 cup mango nectar

     

    Directions

    PREHEAT oven to 350° F.

    FOR TOPPING:
    GREASE
    9-inch-round cake pan.

    MELT butter in small saucepan over medium-high heat. Add brown sugar; stir until incorporated. Pour mixture over bottom of prepared pan. Top evenly with mangoes.

    FOR CAKE:
    COMBINE
    flour, baking powder and salt in medium bowl. Separate yolks and whites from two of the eggs. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks. Beat in vanilla extract. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.

    BEAT egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.

    BAKE for 60 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.

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